Whether you are lactose intolerant or vegan, or you just enjoy the flavor, almond milk is a great alternative to cow’s milk.

“I make a batch every week and the flavor can’t be beat,” says Tracey Grant, a registered dietitian and program manager with Sharp Rees-Stealy Medical Group.

“I prefer homemade almond milk to commercial versions because not only does it taste better, but I know exactly what ingredients have gone into it,” she says. “I use it in everything from smoothies and coffee to sauces and soups.”

Homemade Almond Milk
Add maple syrup, dates or even a dash of cinnamon for an extra flavor kick.
Yields 4 (1-cup) servings

Ingredients
1 cup raw almonds
4 cups filtered water, plus 1 1/2 cups for soaking almonds
Pinch of salt (optional)
1 tablespoon maple syrup (optional)
1 to 2 dates (optional)
1 teaspoon cinnamon (optional)

Directions
Place almonds in a heat-safe glass dish. In a medium pot, bring 1 1/2 cups of water to a boil. Once boiling, pour water over the almonds. After it has cooled to the touch, place the dish of almonds in the refrigerator and continue soaking for a total of 8 to 24 hours. The longer they soak, the creamier the almond milk.

Drain and rinse almonds. Add almonds to a high-powered blender with the remaining 4 cups of water and any optional ingredients. Blend on high power for at least 1 minute.

Strain through a nut milk bag or double layer of cheesecloth into a large bowl, then transfer to a glass jar. Store in the refrigerator for up to 2 days.

Tip: If you have leftovers after 2 days, freeze in cubes to toss into smoothies.